Imagine this: big, beautiful hunks of potatoes, transformed into golden-brown wedges with exteriors so crisp they shimmer. These air fryer potato wedges offer a crunch that echoes through the room, and the inside melts like fluffy mashed potatoes in your mouth.
Yes, you heard it right! We’re bringing the beloved restaurant-style potato wedge right into your kitchen, but with a delightful healthy spin thanks to the magic of the air fryer.
Table of contents
- Best potatoes for potato wedges
- What makes this air fryer potato wedge recipe great?
- How long to cook potato wedges in the air fryer?
- How to cut potato wedges
- How to make air fryer potato wedges
- Potato wedge seasoning variations
- Potato wedges storage tips
- Tips & tricks to make the best potato wedges in the air fryer
- What to serve with air fryer potato wedges
- Recommended tools to make this recipe
- Frequently asked questions
Best potatoes for potato wedges
When it comes to making the perfect potato wedges, the type of potato you use can make a big difference. I always reach for russet potatoes—they’re my go-to for their high starch content and fluffy interior. They crisp up beautifully on the outside while staying soft and tender inside.
Yukon Golds are another great option, they have a slightly buttery flavor and hold up well during cooking. Red potatoes can work too, but they tend to be a bit waxier and less fluffy.
What makes this air fryer potato wedge recipe great?
Oh boy, where do I start? This recipe is a game-changer! First off, using an air fryer means less oil, which makes the wedges healthier than traditional deep-frying methods. Plus, the air fryer ensures even cooking, giving you that perfect golden-brown crispiness every single time. It’s quick, it’s easy, and there’s minimal cleanup—what’s not to love?
How long to cook potato wedges in the air fryer?
The cooking time can vary depending on the size of your wedges and the power of your air fryer. Generally, you’ll want to cook them at 400°F (200°C) for about 15-20 minutes. I usually check them at the 15-minute mark and give them a little shake or flip to ensure they’re cooking evenly. If they’re not quite crispy enough, I’ll pop them back in for another 5 minutes.
How to cut potato wedges
Cutting potato wedges is super simple. Start by washing your potatoes thoroughly. Then, cut each potato in half lengthwise. Lay each half flat side down and cut lengthwise again into quarters or eighths, depending on how thick you want your wedges. Aim for uniform sizes so they cook evenly.
How to make air fryer potato wedges
The Ingredients:
- Medium russet potatoes cut into 1-inch wedges
- Olive oil
- Smoked paprika
- Red chili flakes
- Black pepper, freshly cracked
- Kosher salt
- Garlic clove, finely chopped
- Parmesan cheese, grated
- Fresh parsley, finely chopped
The Directions:
- Start by cutting each potato in half lengthwise. You should get 4 to 6 one-inch thick wedges per half of the potato.
- Combine the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper in a large bowl. Toss until the potatoes are evenly coated with the seasonings.
- Preheat your air fryer to 355°F (180℃). This should take around 5 minutes. Preheating ensures that the wedges start cooking immediately and evenly.
- After preheating, carefully place the potato wedges in a single layer in the air fryer basket. Avoid overcrowding the basket to ensure even cooking and crispiness. Depending on the size of your air fryer, you might need to cook in batches.
- Cook the wedges at 355°F for 20 minutes, flipping them halfway through the cooking time using a pair of tongs. Flipping ensures that both sides get evenly crispy.
- Once the cooking time is up and the wedges are golden brown and crispy, remove them from the air fryer using tongs.
- Transfer the wedges to a serving plate and garnish with freshly chopped parsley.
- Serve immediately with your favorite dipping sauce.
Note: This recipe doesn’t require pre-soaking the potato wedges before air frying. However, if you have time to soak the potatoes in cold water for about 10 minutes before seasoning and “frying,” the recipe might yield even crispier results.
Potato wedge seasoning variations
Want to spice things up? Here are some seasoning ideas to try:
- Parmesan Herb: Toss with grated Parmesan, dried oregano, and parsley.
- Spicy Cajun: Mix with Cajun seasoning and a pinch of cayenne pepper.
- Smoky BBQ: Use a blend of smoked paprika, garlic powder, and a touch of brown sugar.
- Lemon Pepper: Combine lemon zest, cracked black pepper, and a pinch of salt.
Potato wedges storage tips
If you’ve got leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer for a few minutes until they’re crispy again.
Tips & tricks to make the best potato wedges in the air fryer
- Soak the potatoes: This is crucial for removing excess starch and getting that crispy exterior.
- Pat dry: Ensure the wedges are completely dry before seasoning and cooking.
- Don’t overcrowd the basket: This ensures even cooking and crispiness.
- Shake halfway: Give the basket a good shake or flip the wedges to cook them evenly.
What to serve with air fryer potato wedges
Potato wedges are versatile and pair well with so many dishes. Here are a few of my favorites:
Recommended tools to make this recipe
- Air Fryer: Obviously! Make sure it’s big enough to hold a decent batch of wedges.
- Sharp Knife: For cutting those perfect wedges.
- Mixing Bowl: Toss the wedges with oil and seasonings.
- Tongs: For easy flipping and serving.
Frequently asked questions
Soaking removes excess starch, which helps in achieving a crispier texture.
Absolutely! Sweet potatoes can be used, but they might need a slightly shorter cooking time due to their softer texture.
There could be a few reasons: overcrowding the basket, not soaking the potatoes, or not drying them properly. Make sure to follow the tips mentioned for the best results.
Soggy wedges usually result from too much moisture. Ensure they’re thoroughly dried before cooking and don’t overcrowd the basket.
Yes, you can! After cooking, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat in the air fryer until crispy.
Garlic and Parmesan Potato Wedges
Equipment
- Typhur Dome
- Tongs
- Mixing Bowl
- Chef Knife
Ingredients
- 2 each Medium Russett Potatoes, cut in 1-inch wedges
- 2 tbsp Olive Oil
- 1/2 tsp Smoked Paprika
- 1/2 tsp Red Chili Flakes
- 15 turns Black Pepper, freshly cracked
- 1 tsp Kosher Salt
- 3 each Garlic Clove, finely chopped
- 1/3 cup Parmesan Cheese, grated
- 1 tbsp Fresh Parsley, finely chopped
Instructions
- Start by cutting each potato in half (lengthwise). You should get 4 to 6 one-inch thick wedges per half of the potato.2 each Medium Russett Potatoes, cut in 1-inch wedges
- Combine the potato wedges with the remaining ingredients except for the fresh parsley in a large bowl. Toss until the potatoes are evenly coated in the parmesan, garlic, and spices.2 tbsp Olive Oil, 1/2 tsp Smoked Paprika, 1/2 tsp Red Chili Flakes, 15 turns Black Pepper, freshly cracked, 1 tsp Kosher Salt, 3 each Garlic Clove, finely chopped, 1/3 cup Parmesan Cheese, grated
- Preheat the Typhur Dome to 355°F/180℃. (Around 5 minutes）
- After preheating, carefully place the potato wedges in a single layer in the basket and return to the Typhur Dome. Make sure that you do not overcrowd the basket.
- Using a pair of tongs, flip the potato wedges midway through the cooking time. Return the tray to the Typhur Dome.Temperature: 355 °F Time: 20 minutes
- Using a pair of tongs, carefully remove the steaks from the air fryer to a plate or serving tray.
- Finish the potato wedges with chopped parsley and your favorite dipping sauce.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
